Chefs Feed breaks down the stats behind chef Takashi Inoue's namesake restaurant in New York City, where you can order almost every cut of beef to grill at your table. Chefs Feed breaks down the stats behind chef Takashi Inoue's namesake restaurant in New York City, where you can order almost every cut of beef to grill at your table.
[FOREIGN] [MUSIC] Takashi is my take On a Yakinuku restaurant. Which is Japanese for grilled meat. It was inspired my grandmother's Yakiniku restaurant in Osaka. We do about 70 covers per night [MUSIC] We are known for our diverse selection of beef and we offer 19 different cuts. It breaks down in popularity in this order, Kobe Kalbi, or short rib, beef belly, tsurami. Or Cheek, angus kalbi or short rib, rosu or ribeye, shio-tan or tongue, harami or outside skirt, hatsu or heart, misuji or shoulder, nakaochi kalbi or between-the-rib meat. Kimo or liver. Tetchan or large intestine. Ox tail. Premium super thick tongue. Shibire or sweetbreads. Mino or first stomach. Hachinosu or second stomach. Stomach, Akasen or Fourth Stomach. Kori Kori or Aorta. [MUSIC] My signature dish is an appetizer called Niku-Uni. [MUSIC] Which is my take on surf and turf. It's a stack of roast Korean seaweed, a shiso leaf, 0.2 ounces of kobe chuck flap, and 0.5 ounce of sea urchin. We serve about 20 orders per night. It's so popular. We even have customers Customers place second orders for dessert. We only offer one dessert, and it's vanilla soft serve ice cream. We serve 50 orders per night with a few different toppings. The most popular toppings are green tea sauce And shiratama rice flour dumplings. Every serving is topped with a pinch of gold leaf. [MUSIC] People sometimes think it's funny but I wanted a meal at my restaurant to start with. The cow and finish with the cow. [MUSIC]